Summary

Ingredients

• 300 g sausae meat
• 1 packet gnocchi à 500 g
• 3 stewed cucumber (s)
• 1 small onion (s)
• 1 cup cream
• 0.5 ½ cup crème fraîche
• thyme
• rosemary
• Paprika powder
• salt and pepper
• 1 teaspoon mustard
• some oil for frying

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Instructions

1. Shape the roast into small meatballs and fry in a pan with a little oil. Add the gnocci and fry them briefly; put aside.
2. Peel and halve the cucumbers and remove the seeds with a spoon. Cut the cucumber into bite-sized 1 cm pieces. Chop the onion and fry in another pan. Add a little water and salt as well as the cucumbers and let simmer with the lid closed for 5 minutes. Add the cream and crème fraîche, thyme and rosemary and stew for another 5 minutes.
3. Then add the dumplings and gnocci, mix well and season with salt and pepper, paprika and 1 teaspoon of mustard and let steep for another 5 minutes.